Cinnamon Peach and Pear Upside-Down Capirotada
Indulge in the warm and comforting flavors of this Cinnamon Peach and Pear Upside-Down Capirotada, a delightful twist on traditional Mexican bread pudding. This exquisite dessert marries the sweetness of ripe peaches and juicy pears with a rich cream cheese mixture and buttery biscuits, all nestled together under a caramelized fruit topping. Elevated by hints of cinnamon and fresh lemon, this recipe offers a perfect balance of sweetness and freshness that will dazzle your family and friends. Effortlessly grilled to perfection, thanks to Reynolds Wrap, this dish is not just a feast for the taste buds but also a visual delight, making it the star of any gathering.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Reynolds Wrap Foil
1 (used for lining the skillet)
Cooking spray
as needed (for greasing the foil-lined skillet)
Peach preserves
1/2 cup (for the base layer)
Brown sugar
2 tablespoons (for the peach preserves mixture)
Honey
2 tablespoons (for sweetness)
Butter, melted
2 tablespoons (for the preserves mixture)
Ground cinnamon
1/2 teaspoon (for flavoring)
Peach, peeled and sliced
1 (for layering)
Red pear, peeled and sliced
1 (for layering)
Cream cheese, softened
8 ounces (for the creamy layer)
Sugar
1/4 cup (for the creamy mixture)
Heavy cream
1/3 cup (for creaminess)
Fresh lemon juice
2 tablespoons (for brightness)
Freshly grated lemon zest
1 teaspoon (for added flavor)
Egg, beaten
1 (for binding)
Vanilla extract
1 teaspoon (for flavoring)
Refrigerated biscuits (10-count)
1 (12 ounce) can (cut into quarters)
Sliced almonds
1/3 cup (for garnish)
Instructions
1
Preheat your grill to medium heat. Prepare a large cast iron skillet by lining it with Reynolds Wrap foil, ensuring to leave a 2-inch overhang on the sides. Lightly spray the interior of the foil-lined skillet with cooking spray.
2
In a small mixing bowl, combine the peach preserves, brown sugar, honey, melted butter, and ground cinnamon. Whisk until fully blended. Spread this mixture evenly across the bottom of the greased foil-lined skillet.
3
Layer the thinly sliced peaches and pears over the preserve mixture in a spiral pattern, slightly overlapping each slice to create a beautiful design.
4
In a large mixing bowl, beat the softened cream cheese until creamy. Add sugar, heavy cream, lemon juice, lemon zest, beaten egg, and vanilla extract. Mix until smooth and well-combined.
5
Cut the refrigerated biscuits into quarters and toss them in the cream cheese mixture until they are thoroughly coated. Spoon this mixture over the fruit layer, spreading it evenly.
6
Place the skillet on the grill over indirect heat, close the lid, and grill for about 35 minutes, or until the top is golden and bubbly. After grilling, let the capirotada rest for 10 minutes to firm up.
7
To serve, place a large serving plate upside down over the skillet and carefully invert the skillet to release the dessert onto the plate. Remove the foil gently. Sprinkle sliced almonds over the top for an appealing garnish.
8
Cut the Capirotada into 8 portions and serve warm, enjoying the harmonious blend of flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cinnamon Peach and Pear Upside-Down Capirotada?
It is a modern twist on traditional Mexican bread pudding that features caramelized peaches and pears with a creamy biscuit base.
What fruits are used in this recipe?
The recipe calls for one peeled and sliced peach and one peeled and sliced red pear.
How do I prepare the skillet for grilling?
Line a large cast iron skillet with Reynolds Wrap foil, leaving a 2-inch overhang, and lightly spray it with cooking spray.
What ingredients are in the caramelized base?
The base consists of peach preserves, brown sugar, honey, melted butter, and ground cinnamon.
How should the fruit be arranged?
Layer the sliced peaches and pears in a spiral pattern, slightly overlapping each slice for a decorative design.
What goes into the cream cheese mixture?
It includes softened cream cheese, sugar, heavy cream, lemon juice, lemon zest, a beaten egg, and vanilla extract.
What kind of bread is used for the pudding?
The recipe uses a 12-ounce can of refrigerated biscuits, which are cut into quarters.
How are the biscuits incorporated?
Toss the biscuit quarters in the cream cheese mixture until thoroughly coated before spreading them over the fruit.
What is the recommended grilling heat?
Preheat the grill to medium heat and cook the dish over indirect heat.
How long does the Capirotada need to grill?
Grill for about 35 minutes or until the top appears golden and bubbly.
Should the grill lid be closed during cooking?
Yes, close the lid while grilling to ensure even cooking.
Why must the dish rest after grilling?
It needs to rest for 10 minutes to firm up before being inverted.
How do you serve the upside-down dessert?
Place a large plate over the skillet, carefully invert it to release the dessert, and then remove the foil.
What is the suggested garnish?
Sprinkle 1/3 cup of sliced almonds over the top for an appealing finish.
How many portions does this recipe make?
This recipe makes 8 portions.
Is this recipe considered easy to make?
Yes, it is categorized as an easy, family-friendly recipe.
What role does Reynolds Wrap play in this recipe?
It lines the skillet to prevent sticking and makes it easier to invert the dessert onto a plate.
Can I use fresh lemon for this recipe?
Yes, the recipe requires both fresh lemon juice and freshly grated lemon zest.
What type of preserves should I use?
The recipe specifically calls for peach preserves for the base layer.
Is there honey in the recipe?
Yes, 2 tablespoons of honey are used in the preserve mixture for added sweetness.
What gives the dish its cinnamon flavor?
1/2 teaspoon of ground cinnamon is mixed into the fruit base.
How do I ensure the cream cheese mixture is smooth?
Beat the softened cream cheese first before adding the other liquid ingredients and mixing until smooth.
What type of pear is recommended?
A red pear is recommended for its flavor and color.
Should the peaches be peeled?
Yes, the recipe specifies using a peeled and sliced peach.
What type of butter is used?
The recipe calls for 2 tablespoons of melted butter.
How do I prevent the pudding from burning on the grill?
By cooking it over indirect heat rather than directly over the flames.
What is the texture of the finished dish?
It is a harmonious blend of soft, creamy bread pudding and caramelized, tender fruit.
Is this a traditional Capirotada?
No, it is a creative twist that uses biscuits and a grill instead of the traditional oven-baked bread method.
What size biscuit can should I use?
Use one 12-ounce can of refrigerated biscuits, typically a 10-count pack.
Should the Capirotada be served warm or cold?
It is best enjoyed when served warm.